---
title: Spicy BBQ Tofu & Chimichurri Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-bbq-tofu-and-chimichurri-rice-bowls-68dabf03d232ff05cfc50fe9
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Soy]
tags: [Vegan, Fiber Powered, Quick, Calorie Smart, Veggie]
rating: 4.0
rating_count: 700
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: Many enjoyed the bold, spicy flavors, though some found the combination unusual.
  - theme: Ease of prep
    text: Quick and simple to make, with suggestions to crisp tofu first for better texture.
image: "https://images.recipes.furrysalamander.com/spicy-bbq-tofu-chimichurri-rice-bowls.avif"
---
Wash and dry all produce. Pat @tofu{14%oz} dry and press to remove excess water, then cut into 1-inch cubes. Finely dice @jalapeño{1%unit}. Halve and deseed @tomato{2%unit}. Trim and slice @scallions{2%unit}. Quarter @lime{1%unit}.

In a #small pot{}, combine @jasmine rice{1%cup}, @veggie stock concentrate{1%packet}, and 1 ¼ cups water. Bring to a boil, cover, reduce heat to low, and simmer ~{18%minutes}. Keep covered off heat until ready to serve.

Heat a #large pan{} over medium-high heat. Add @corn{2%cups} and cook, stirring occasionally, until lightly charred ~{5%minutes}. Transfer to a #large bowl{}.

Meanwhile, in a #small bowl{}, combine @white wine vinegar{2%tbsp}, 1 tbsp water, 1 tsp @sugar{1%tsp}, and a pinch of salt. Add the diced jalapeño, cover with plastic wrap, and microwave ~{30%seconds}.

In the pan used for corn, combine @bbq sauce{2%tbsp} and @tex-mex paste{1%tbsp}. Heat over medium-high, stirring occasionally, until thickened ~{2%minutes}.

Add the tofu to the sauce. Toss to coat and season with @salt{1%tsp} and @black pepper{1%tsp}. Cook ~{3%minutes} until heated through.

Fluff the rice with a fork; stir in @chimichurri sauce{2%tbsp} until evenly distributed.

Divide rice and corn between bowls. Top with saucy tofu, diced tomato, scallions, and pickled jalapeño. Serve with lime wedges on the side.